International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

A review on Chitosan: As a potent fish preservative

By: Farzana Siddique, Muhammad Arshad, Wardah Hassan, Zakir Hussain Shah, Usman Akhtar

Key Words: Chitosan, shelf life, antioxidant properties.

Int. J. Biosci. 16(4), 90-101, April 2020.


Certification: ijb 2020 0074 [Generate Certificate]


Due to rising awareness regarding side effects of chemical preservative of food stuff scientist are looking for innovative method of preservation of sea food that can enhance the shelf life, also improve the integrity and quality of food stuff. To address this situation, natural coatings have gained more attention. Among all-natural preservative agents, chitosan is preferable choice due to its non-toxic, biodegradable nature and excellent film forming properties. In current review, the functional antimicrobial and antioxidant properties of chitosan are highlighted with reference to extension of shelf life of sea food.

| Views 242 |

| Views 242 |

A review on Chitosan: As a potent fish preservative

Arancibia MY, Lopez-Caballero ME, Gomez-Guillen MC, Montero P. 2015. Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control 54, 259-266. cont.2015.02.004

Augustini TW, Sedjati S. 2007. The effect of chitosan concentration and storage time on the quality of salted-dried Anchovy (Stolephorus heterolobus). Journal of Coastal Development 10, 63-71.

Ayala MD, Abdel I, Santaella M, Martínez C, Periago MJ, Gil F, Albors OL. 2010. Muscle tissue structural changes and texture development in sea bream, (Sparus aurata) L., during post-mortem storage. LWT-Food Science and Technology 43, 465-475.

Cadun A, Kışla D, Çaklı Ş. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry 109, 81-87.

Cao R, Xue CH, Liu Q. 2009. Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology 131, 272-276.

Chan PH, Chen SF, Yu AC. 1988. Induction of intracellular superoxide radical formation by arachidonic acid and by polyunsaturated fatty acids in primary astrocytic cultures. Journal of Neurochemistry 50, 1185-1193.

Devlieghere F, Vermeulen A, Debevere J. 2004. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiology 21, 703-714.

Duan J, Cherian G, Zhao Y. 2010. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry 119, 524-532. chem .2009 .06 .055

Ehira S. 1976. A biochemical study on the freshness of fish. Bulletin of Tokai Regional Fisheries Research Laboratory.

Elsabee MZ, Abdou ES. 2013. Chitosan basededible films and coatings: A review. Materials Science and Engineering C 33, 1819-1841.

Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115, 66-70.

Farajzadeh F, Motamedzadegan A, Shahidi SA, Hamzeh S. 2016. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control 67, 163-170. /j.foodcont.2016.02.040

Fernandes JC, Tavaria FK, Soares JC, Ramos ÓS, Monteiro MJ, Pintado ME, Malcata FX. 2008. Antimicrobial effects of chitosan and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems. Food Microbiology 25, 922-928.

Fernández-Saiz P, Sánchez G, Soler C, Lagaron JM, Ocio MJ. 2013. Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control 34, 61-68.

Gómez-Estaca J, Gómez-Guillén MC, Fernández-Martín F, Montero P. 2011. Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films. Food Hydrocolloid 25, 1461-1469.

Gómez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC. 2007. Effect of functional edible films and high-pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardin apilchardus). Food Chemistry 105, 511-520.

Gram L, Huss HH. 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 33, 121-137.

Hamilton RJ, Kalu C, Prisk E, Padley FB, Pierce H. 1997. Chemistry of free radicals in lipids. Food Chemistry 60, 193-


Howgate P. 2005. Kinetics of degradation of adenosine triphosphate in chill‐stored rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology 40, 579-588.

Hsieh RJ, Kinsella JE. 1989. Oxidation of

polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Advances in Food and Nutrition Research 33, 233-341.

Hu S, Luo Y, Cui J, Lu W, Wang H, You J, Shen H. 2013. Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage. International Journal of Food Science and Technology 48, 187-194.

Huss HH. 1995. Quality and quality changes in fresh fish (Vol. 348). Rome, Italy: FAO.

Jankowski P, Czarnecka D, Wolfshaut-Wolak R, Łysek R, Łukaszewska A, Bogacki P, Kawecka-Jaszcz K. 2015. Secondary prevention of coronary artery disease in contemporary clinical practice. Cardiology Journal 22, 219-226.

Jeon YJ, Kamil JY, Shahidi F. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry 50, 5167-5178.

Jeyasekaran G, Ganesan P, Anandaraj R, Shakila RJ, Sukumar D. 2006. Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice. Food Microbiology 23, 526-533.

Kamil JY, Jeon YJ, Shahidi F. 2002. Antioxidative activity of chitosan of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry 79, 69-77.

Kilincceker O, Dogan IS, Kucukoner E. 2009. Effect of edible coatings on the quality of frozen fish

fillets. LWT-Food Science and Technology 42, 868-873.

Kong M, Chen XG, Xing K, Park HJ. 2010. Antimicrobial properties of chitosan and mode of action: a state-of-the-art review. International Journal of Food Microbiology 144, 51-63.

Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology 26, 475-482.

Küçükgülmez A, Yanar Y, Gerçek G, Gülnaz O, Celik M. 2013. Effects of chitosan on color, sensory and microbiological properties of European eel (Anguilla anguilla) fillets during refrigerated storage. Journal of Food Processing and Preservation 37, 766-771.

Li T, Hu W, Li J, Zhang X, Zhu J, Li X. 2012. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control 25, 101-106.

Li T, Li J, Hu W, Li X. 2013. Quality enhancement in refrigerated red drum (Sciaenopso cellatus) fillets using chitosan coatings containing natural preservatives. Food Chemistry 138, 821-826.

Li T, Li J, Hu W, Zhang X, Li X, Zhao J. 2012. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry 135, 140-145.

Li XX, Tian X, Cai LY, Lv YF, Liu XF, Li JR. 2017. Effects of Chitosan and Hawthorn Flavonoid Coating on Quality and Shelf Life of Flounder (Paralichthyso livaceus) Fillets during Refrigerated Storage. Journal of Food Processing and Preservation 41, 128-131.

López-Caballero ME, Gómez-Guillén MC, Pérez-Mateos M, Montero P. 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloid 19, 303-311.

Mohan CO, Ravishankar CN, Lalitha KV, Gopal TS. 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids 26, 167-174.

Nirmal NP, Benjakul S. 2011. Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology 149, 247-


No HK, Meyers SP, Prinyawiwatkul W, Xu Z. 2007. Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of Food Science 72, 87-100

No HK, Park NY, Lee SH, Meyers SP. 2002. Antibacterial activity of chitosan and chitosan oligomers with different molecular weights. International Journal of Food Microbiology 74, 65-72.

Nowzari F, Shábanpour B, Ojagh SM. 2013. Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry 141, 1667-1672. 1016 /j.foodchem. 2013. 03.022

Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120, 193-198.

Ouattara B, Simard RE, Piette G, Bégin A, Holley RA. 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology 62, 139-148.

Ozogul Y, Ayas D, Yazgan H, Ozogul F, Boga EK, Ozyurt G. 2010. The capability of rosemary extract in preventing oxidation of fish lipid. International Journal of Food Science and Technology 45, 1717-1723.

Peifer JJ, Lundberg WO, Ishio S, Warmanen E. 1965. Studies of the distributions of lipids in hypercholesteremic rats: 3. Changes in hypercholesteremia and tissue fatty acids induced by dietary fats and marine oil fractions. Archives of Biochemistry and Biophysics 110, 270-283.

Prashanth KH, Tharanathan RN. 2007. Chitin/chitosan: modifications and their unlimited application potential—an overview. Trends in Food Science and Technology 18, 117-131.

Qin C, Li H, Xiao Q, Liu Y, Zhu J, Du Y. 2006. Water-solubility of chitosan and its antimicrobial activity. Carbohydrate Polymers, 63, 367-374.

Qin Y. 1993. The chelating properties of chitosan

fibers. Journal of Applied Polymer Science 49, 727-731.

Ramezani Z, Zarei M, Raminnejad N. 2015. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control 51, 43-48.

Renuka V, Mohan CO, Kriplani Y, Sivaraman GK, Ravishankar CN. 2016. Effect of chitosan edible coating on the microbial quality of Ribbonfish, (Lepturacanthus savala) (Cuvier, 1929) steaks. Fishery Technology 53, 146-150.

Rhoades J, Roller S. 2000. Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods. Applied Environmental Microbiology 66, 80-86.

Rostamzad H, Shabanpour B, Shabani A, Shahiri H. 2011. Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. International Food Research Journal 18, 109-116.

RosulvaI HY, Hastarini E. 2014. Application of edible coating bases extract of lindur (Bruguieragymnor rhiza) and chitosan on peeled off shrimp. Asian Journal of Agriculture and Food Science 2, 73-82.

Saito T. 1958. A new method for estimating freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 24, 749-750.

Saguy I, Karel M. 1980. Modeling of quality deterioration during food processing and storage. Food Technology (USA).

Sathivel S, Liu Q, Huang J, Prinyawiwatkul W. 2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Engineering 83, 366-373.

Siripatrawan U, Sanguandeekul R, Narakaew V. 2009. An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network. LWT-Food Science and Technology 42, 343-349. 1016/j.lwt.2008.06.008

Sriket P, Benjakul S, Visessanguan W, Kijroongrojana K. 2007. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry 103, 1199-1207.

Tayel AA. 2016. Microbial chitosan as a bio preservative for fish sausages. International Journal of Biology and Macromolecules 93, 41-46.

Tsai GJ, Su WH, Chen HC, Pan CL. 2002. Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Science 68, 170-177.

Tsiligianni M, Papavergou E, Soultos N, Magra T, Savvaidis IN. 2012. Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions. International Journal of Food Microbiology 159, 101-106.

Vásconez MB, Flores SK, Campos CA, Alvarado J, Gerschenson LN. 2009. Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International 42, 762-769.

Woyewoda AD. 1986. Recommended laboratory methods for assessment of fish quality. Department of Fisheries and Oceans, Fisheries Development Branch.

Wu J, Ge S, Liu H, Wang S, Chen S, Wang J, Li J, Zhang Q. 2014. Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation. Food Packaging and Shelflife, 2, 7-16.

Yağin C, Büyükyörü KS. 2017. The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum-packed rainbow trout fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi 64, 1-6.

Yuan G, Lv H, Tang W, Zhang X, Sun H. 2016. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 59, 818-823.

Zhou R, Liu Y, Xie J, Wang X. 2011. Effects of combined treatment of electrolyzed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage.  Food Chemistry 129, 1660-1666.

Farzana Siddique, Muhammad Arshad, Wardah Hassan, Zakir Hussain Shah, Usman Akhtar.
A review on Chitosan: As a potent fish preservative.
Int. J. Biosci. 16(4), 90-101, April 2020.
Copyright © 2020
By Authors and International Network for
Natural Sciences (INNSPUB)
innspub logo
english language editing
    Publish Your Article
    Submit Your Article
Email Update